Hazard Analysis Critical Control Point - or HACCP - was invented by NASA to ensure no food safety failures in outer space. It is a proactive approach to food safety - obviously, discovering food is unsafe after blast-off is too late!

Controlling food hazards prior to distribution demands a systematic application of tested technologies. F&B provides cost-effective solutions to these complex and time-consuming food safety disciplines, taking responsibility for not only the development of a site-specific system, but also for its implementation, accreditation and ongoing maintenance. 

5-phase HACCP Plan Implementation 

Phase 1 - Review
F&B undertakes a detailed needs analysis evaluation to determine exactly what you require to ensure compliance with regulations and an enhanced quality system  

Phase 2 - Development
F&B develops your site-specific HACCP-based Food Safety Manual, along with all appropriate sub-system such as waste disposal, pest control, microbial testing  

Phase 3 - Implementation
Depending on scale, this is typically a 3-12 month process. Detail is determined on a site-by-site basis and may include training of operators in safe food handling techniques and new food safety systems. F&B's staff training is simple, effective and hands-on.

Phase 4 - Accreditation
Once F&B is confident that your operation has successfully adopted the HACCP program, a full HACCP audit is conducted with HACCP accreditation awarded accordingly

Phase 5 - Management
F&B provides ongoing management and auditing of your system, making regular site visits. During these F&B consultants meticulously review your system. Data collected provides you with valuable, "live" feedback about your HACCP system.